Easy Creamed Corn
Easy creamed corn is one of those classic side dishes that brings warmth and comfort to any meal. Whether you’re planning a big holiday dinner or just a cozy weeknight supper, this creamy, buttery corn dish delivers the perfect balance of sweetness and richness. What makes this particular version stand out is the addition of sour cream, which adds a subtle tang and makes the texture even more luxurious.
Unlike canned varieties or overly processed frozen sides, this homemade creamed corn recipe uses simple, pantry-friendly ingredients. It’s a great way to showcase fresh or frozen corn kernels while staying away from preservatives. According to Wikipedia, corn is one of the most widely consumed grains in the world, making it a staple in kitchens across the globe. With just a handful of ingredients and about 15 minutes of active cooking time, you can have a crowd-pleasing, spoonable side dish ready to serve.
Whether you’re adding this to a Thanksgiving spread or pairing it with roasted chicken for Sunday dinner, this dish fits in anywhere. It also complements other comfort food side dishes like mashed potatoes and green beans. On Pinterest you’ll find hundreds of spins on creamed corn, but few are as easy and versatile as this version. For cooks looking for a quick holiday side that doesn’t cut corners on flavor, this is the go-to guide.
Why Sour Cream in Creamed Corn?
Adding sour cream to creamed corn might seem like a small twist, but it has a big impact on flavor and texture. Traditional recipes rely solely on heavy cream or milk, which certainly provide richness, but can sometimes fall flat in terms of depth. Sour cream, on the other hand, adds a light tanginess that balances the natural sweetness of corn, giving the dish a more dynamic taste.
In this version, the creaminess is layered. The roux — made by combining butter and all-purpose flour — helps thicken the sauce and create a silky base. Once the heavy cream is added, the mixture starts to take on that velvety consistency. But it’s the sour cream that rounds it all out, providing a smooth, tangy contrast that enhances each bite.
This ingredient also has practical benefits. It stabilizes the mixture, prevents it from becoming overly greasy, and makes the dish more reheatable — ideal for holiday planning. On Pinterest, home cooks frequently rave about how sour cream corn becomes a holiday staple after just one try. It not only amplifies the richness but also ensures the side isn’t too heavy, which is key when serving it alongside heartier entrees like glazed ham or roasted turkey.
For anyone experimenting with their homemade creamy sides, sour cream opens the door to easy customization. Stir in sharp cheddar, jalapeños, or chopped bacon for added flavor, or serve it as is for that classic, smooth experience. This tiny addition turns a simple dish into a standout side, especially when you’re aiming to impress guests with minimal effort.
Ingredients Breakdown
The magic of this easy creamed corn recipe lies in its simplicity. Each ingredient plays a specific role in delivering a dish that’s creamy, flavorful, and perfect for any occasion. Here’s a detailed look at the components that bring this comforting side dish together:
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Corn kernels (4 cups): You can use fresh, frozen, or canned corn depending on what you have on hand. Fresh corn offers the most natural sweetness and texture, while frozen corn is a great time-saver without compromising much flavor. Canned corn is the most convenient, but make sure to drain it well. Learn more about the versatility of corn on Wikipedia.
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Heavy cream (1 cup): This provides the rich, velvety base of the dish. Combined with the roux, it creates a luscious sauce that clings to each kernel. If you’re out of heavy cream, whole milk can be used, though the final texture will be slightly lighter. Cream is also what gives traditional creamed corn its luxurious consistency.
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Butter (2 tablespoons): Essential for flavor and for creating the roux. Use unsalted butter to better control the seasoning of the dish.
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All-purpose flour (1 tablespoon): When whisked with butter, it forms a roux that thickens the sauce. It’s important to cook the flour for about a minute to remove the raw flavor. Learn about how roux works as a thickener on Wikipedia.
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Granulated sugar (1 tablespoon): Just a small amount enhances the natural sweetness of the corn. It’s a balancing agent that’s especially helpful when using frozen or canned corn, which can sometimes lack depth.
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Salt and pepper (to taste): These basic seasonings are crucial to bringing out the full flavor of the dish. Adjust according to the sweetness of your corn and the richness of the cream.
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Sour cream (½ cup): The key twist in this recipe. It adds tanginess, creaminess, and a more complex flavor profile. For those looking to customize their creamed corn with sour cream, this ingredient is non-negotiable.
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Milk (¼ cup, optional): Useful if the mixture becomes too thick. Add it gradually while stirring to adjust the consistency.
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Fresh chopped parsley (optional): A garnish that adds color and a hint of freshness. This is especially nice when serving the dish for holidays or gatherings.
This ingredient list is not only approachable but also highly adaptable. On Pinterest, you’ll find endless variations using this core formula — some with spices, cheeses, or even cream cheese. If you’re seeking more comfort food side dishes that build on classic ingredients, this one is a great starting point.
Step-by-Step Cooking Instructions
Making homemade creamed corn with sour cream is a quick and satisfying process. With just a few steps, you’ll have a smooth, creamy, and flavor-packed side dish ready for your table. Follow this easy method for perfect results every time.
Melt the butter
Start by melting 2 tablespoons of butter in a large skillet over medium heat. Be careful not to let it brown—this base needs to stay light and creamy.
Create the roux
Once the butter is melted, whisk in 1 tablespoon of all-purpose flour. Cook for about 1 minute, stirring constantly. This step removes the raw flour taste and builds the foundation for the sauce. Learn more about how a roux functions in creamy dishes like this.
Add the heavy cream
Slowly pour in 1 cup of heavy cream, whisking as you go. Continue stirring until the mixture begins to thicken and bubble slightly. This is when it starts taking on that signature creamy texture. For more about cream’s role in cooking, see cream on Wikipedia.
Stir in the corn and sugar
Add 4 cups of corn kernels and 1 tablespoon of sugar. Stir everything together so the corn is fully coated. The sugar enhances the natural sweetness of the corn—especially important if you’re using frozen or canned corn.
Season to taste
Add salt and pepper to taste. Be generous with the pepper—it adds a little bite that contrasts nicely with the sweet and creamy elements.
Finish with sour cream
Turn the heat down to low and gently fold in ½ cup of sour cream. This is the step that sets this version apart from classic creamed corn. It adds a tangy depth and richer consistency. Stir until just combined—don’t overheat to prevent curdling.
Adjust thickness (if needed)
If your mixture is too thick, stir in ¼ cup of milk a little at a time until you reach the desired consistency.
Garnish and serve
Remove from heat and garnish with chopped fresh parsley if desired. Serve warm as a side dish. This dish pairs especially well with proteins and other homemade creamy sides.
Make this once, and it will likely become your go-to for quick holiday dishes or everyday comfort food.
This easy creamed corn with sour cream is rich and indulgent but can be adjusted to fit your dietary goals. Here’s a general overview per serving (based on 6 servings total):
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Calories: Approximately 260–280
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Fat: 20g
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Carbohydrates: 18g
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Protein: 3g
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Sugar: 6g
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Fiber: 2g
To lighten it up, consider these swaps:
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Use low-fat sour cream or Greek yogurt
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Substitute whole milk for heavy cream
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Use olive oil in place of butter
While this is certainly a decadent dish, it’s easily customizable for healthier eating. For more ideas like this, explore make-ahead Thanksgiving sides on Pinterest.
Serving Suggestions & Meal Pairings
This creamed corn with sour cream pairs beautifully with a wide variety of mains and other sides. Its sweet and savory profile makes it a versatile addition to both casual and holiday meals.
Try serving it alongside:
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Roast turkey, chicken, or pork tenderloin
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Glazed ham or smoked meats
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Barbecue ribs or grilled sausages
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Stuffed bell peppers or vegetarian mains
For side dish combinations, consider:
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Mashed potatoes
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Buttery green beans
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Cornbread or dinner rolls
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Mac and cheese
This dish is best served warm, but it holds up well on a buffet or potluck table. You’ll also find it featured in many holiday dinner side ideas due to its simplicity and appeal to all age groups.
Variations on Sour Cream Creamed Corn
This base recipe is flexible enough to inspire endless variations. Try these popular twists to keep things interesting:
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Spicy Jalapeño Creamed Corn
Add 1–2 diced jalapeños for a spicy kick. You can also stir in a pinch of cayenne or hot sauce for extra heat. -
Bacon and Cheddar Creamed Corn
Stir in ½ cup shredded cheddar cheese and top with crispy bacon crumbles for a hearty version. -
Mexican Street Corn Style
Add chili powder, lime juice, and crumbled cotija cheese for an elote-inspired dish. -
Vegan Version
Use vegan butter, full-fat coconut milk, and a dairy-free sour cream substitute to make a plant-based version. -
Slow Cooker or Instant Pot Method
Combine all ingredients in your slow cooker and cook on low for 2–3 hours, stirring occasionally. For an Instant Pot, use the sauté function for the roux and pressure cook on low for 5 minutes.
These variations make this dish endlessly adaptable, whether you’re planning a summer BBQ or a winter holiday meal. You can find inspiration for even more creamed corn recipes on Pinterest.
Why This Recipe is Perfect for Holidays
When planning a holiday meal, every dish needs to be easy, reliable, and satisfying. This creamed corn with sour cream checks all the boxes.
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Easy to Scale: Double or triple the recipe without fuss
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Make-Ahead Friendly: Prepare in advance and reheat before serving
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Universally Loved: Sweet and creamy flavors appeal to guests of all ages
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Minimal Ingredients: Keeps your holiday grocery list short
Whether it’s part of your Thanksgiving feast or a Christmas dinner spread, it blends well with both traditional and modern dishes. It’s no surprise that this recipe consistently shows up in comfort food side dishes collections and holiday boards across Pinterest.
Make-Ahead & Storage Tips
This easy creamed corn is a perfect candidate for prepping in advance. Here’s how to make the most of it:
Make-Ahead Tips:
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Cook up to 2 days in advance
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Let cool completely, then store in an airtight container
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Reheat gently on the stove or microwave, adding a splash of milk if it’s too thick
Storing Leftovers:
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Store in the refrigerator for up to 4 days
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Freeze for up to 2 months (expect slight texture changes)
Freezing Tips:
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Use freezer-safe containers
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Thaw in the fridge overnight before reheating
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Stir well after reheating to restore creaminess
Whether you’re preparing for a crowd or saving extras for another day, these tips ensure your creamed corn stays delicious every time.
Common Mistakes to Avoid
While this recipe is simple, a few missteps can affect the final result. Avoid these common issues:
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Undercooked Roux: Make sure to cook the butter and flour for at least 1 minute to avoid a raw taste.
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Adding Sour Cream Too Early: Introduce it at the end on low heat to prevent curdling.
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Overcooking the Corn: This can make it tough and chewy—heat just until warmed through.
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Not Adjusting Seasoning: Corn sweetness varies. Always taste and tweak salt, pepper, or sugar if needed.
For a truly smooth and flavorful dish, following the process carefully is key. Keep these tips in mind to perfect your version of this easy creamed corn with sour cream.
Frequently Asked Questions (FAQs)
Can I make creamed corn with canned corn?
Yes, canned corn works well. Just drain it thoroughly and reduce the added sugar slightly since some canned varieties are already sweetened.
What is the difference between creamed corn and cream-style corn?
Cream-style corn is often canned and blended into a semi-puréed texture. Homemade creamed corn, like this recipe, retains whole kernels in a creamy sauce for a better texture and fresher taste.
Can I use sour cream instead of heavy cream?
Sour cream can’t fully replace heavy cream due to its lower fat content and tangy flavor. However, it works beautifully in combination with cream to enhance the dish.
Is creamed corn gluten-free?
This recipe uses flour to make a roux, so it’s not gluten-free unless you substitute with a gluten-free flour alternative.
Can I freeze leftover creamed corn?
Yes, you can freeze it for up to two months. Expect a slightly different texture upon thawing, but reheating with a splash of milk helps restore creaminess.
How do you thicken creamed corn?
The roux is the main thickener. If the dish is still too thin, simmer longer or add a small cornstarch slurry.
Can I make this in a crockpot or slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally. Stir in sour cream at the end.
How long does homemade creamed corn last in the fridge?
Stored properly, it lasts up to 4 days. Reheat with a splash of milk to bring back its original creamy texture.
Easy Creamed Corn The Homemade Cream Corn Side Dish Guide
Description
This Easy Creamed Corn with Sour Cream is the ultimate comfort food side dish. With sweet corn kernels simmered in a rich sauce of butter, cream, and sour cream, it delivers spoonfuls of smooth, savory satisfaction in every bite. Perfect for holiday tables, family dinners, or anytime you need a simple but standout side, this recipe is fast, flexible, and full of flavor.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- Salt and pepper, to taste
- ¼ cup milk (optional, for thinning)
- Fresh chopped parsley (optional, for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Stir in the flour and cook for about a minute to form a roux.
- Add the heavy cream and stir until it begins to thicken.
- Mix in the corn kernels and sugar. Stir to combine.
- Season with salt and pepper to taste.
- Cook for about 5–7 minutes, stirring occasionally, until the mixture is thick and creamy.
- If the mixture is too thick, stir in a little milk to reach desired consistency.
- Remove from heat, garnish with parsley if using, and serve warm.
Notes
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Use fresh corn when in season for best flavor, or frozen as a convenient year-round option.
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Stir in the sour cream off heat to avoid curdling and ensure a smooth sauce.
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For a thinner texture, add milk gradually at the end.
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Customize easily with add-ins like jalapeños, cheese, or bacon.
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Make-ahead friendly—store in the fridge and reheat with a splash of milk or cream.
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Ideal for potlucks, holiday meals, or as a side to grilled meats or roasts.
